Recipe by duonyte
From "The Indian Slow Cooker" by Anupy Singla. Goa was originally colonized by the Portuguese. Coconut milk is used frequently in Goan cuisine. This was a really delicious meal, although I am not sure about the quantity of water, see Note. Use a 5 qt slow cooker for full amount, a 3 1/2 qt cooker if you halve the recipe.
Top Review by rpgaymer
Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!
- 3 cups dried black-eyed peas, sorted rinsed and drained
- 2 small tomatoes
- 1 large onion, peeled and cut into large chunks
- 2 inches piece ginger, peeled and cut into pieces
- 2 garlic cloves, peeled
- 4 -6 Thai peppers or 4 -6 serrano peppers or 4 -6 cayenne chilies
- 2 tablespoons ground coriander
- 2 tablespoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 9 cups water, see Note
- 1 (14 ounce) can coconut milk
- fresh cilantro (garnish)
Directions See How It's Made
- Put the black-eyed peas in the slow cooker - no need to presoak.
- Peel and chop the tomatoes (or do what I did - use canned).
- Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
- Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
- Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
- Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
- Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
- NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.